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French · Pastry
Fondant
Poured fondant icing: sugar syrup boiled to the soft-ball stage, cooled on marble and worked with a scraper until it suddenly turns snowy and firm, then ripened and melted with a spoonful of liqueur for glazing cakes and petits fours.
- YieldServes 8
- Hands-on35 min
- Total12 h 47 min
- Difficulty
Ingredients
Syrup
- 20 mllight corn syrup (or ¼ tsp cream of tartar)
- 110 mlwater
- 250 ggranulated sugar
To use
- 1½ tspkirsch, rum, orange liqueur or strong coffee (or 1/2 tsp vanilla plus 7/8 tsp water)
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